Eggplant & Tomato Bake

Serves: 7
Total Calories: 210


4 Japanese eggplants, thinly sliced
salt to taste
2 tomatoes, sliced
1 sweet onion, thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
5 tablespoons butter, melted and divided
1 cup shredded mozzarella cheese
1/2 cup Italian-flavored dry bread crumbs


Place eggplant slices in a colander in the sink. Sprinkle with salt and toss gently. Let stand for 20 to 30 minutes; rinse and drain well. Layer eggplant, tomato and onion slices in a lightly greased 13"x9" baking pan. Sprinkle with herbs; drizzle with 4 tablespoons melted butter. Cover and bake at 450 degrees for 20 minutes. Remove from oven; sprinkle with mozzarella cheese. Toss bread crumbs with remaining butter; sprinkle over cheese. Bake, uncovered, at 450 degrees for 10 minutes, or until cheese is melted and bubbly.

Tip: Turn toss-away food jars into custom canisters...clever pantry storage for dry pasta and beans. Arrange vinyl stick-on letters on a clear glass jar, then brush on glass etching cream, following package directions. When the cream sets, peel off letters to see the name revealed like magic.

Nutritional Facts:

Serves: 7
Total Calories: 210
Calories from Fat: 136

This Eggplant & Tomato Bake recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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